Gently wipe the mushrooms clean with a damp cloth. Remove the stems and set them aside. Lightly spray a baking sheet with olive oil spray and line up the mushroom caps.

Finely chop the mushroom stems. In a sauté pan over medium heat, add the butter, pancetta, minced shallot, and a pinch of salt and cracked black pepper. Cook until the pancetta is golden and the shallots are soft and fragrant.

Add the chopped mushroom stems to the pan. Continue sautéing, stirring occasionally, until the mushrooms are cooked down and lightly golden.

Add the garlic & red chili pepper, Worcestershire sauce, lemon juice, and green onions. Stir to combine and cook just until fragrant.

Lower the heat slightly and add the cream cheese. Stir until melted and fully incorporated.

Fold in the breadcrumbs, parsley, and about ¾ cup of the Pecorino Romano. Gently fold in the lump crab meat, keeping the pieces intact. Season with additional salt and cracked black pepper to taste. Remove from heat once the mixture looks like a cohesive stuffing.

Pack the mushroom caps very generously, piling the filling high. Spray the tops generously with olive oil spray.

Mix the remaining Pecorino Romano with a little extra chopped parsley and sprinkle over the mushrooms. Bake at 375°F for 35–40 minutes, until hot, golden, and bubbly.